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Further studies on butterfat oxidation and globulin content of milk of cows giving different milk yields.

E. Pijanowski, S Jasinska, Anna. Benedykcinska

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Key concepts: Butterfat, Food science, Modified milk ingredients, Toned milk, Milk fat, Chemistry, Globulin, Milk products

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Further studies on butterfat oxidation and globulin content of milk of cows giving different milk yields. — Research Paper | ScholarLens